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8
Using the Downdraft System
Downdraft Vent System
To use the
downdraft
system
Turn the downdraft blower ON by pressing
the raise/lower pad. Place your finger on the
“center” of the pad and hold until you observe
the vent moving, then release. The air vent
will rise.
All models have a remote raise/lower pad.
Use the selector switch to turn the blower ON,
OFF or to change the blower speed.
The vent may be lowered by again pressing
the raise/lower pad. The blower, if left on, will
automatically go off when the vent is lowered.
NOTE: For most convenient operation, set the
blower to the speed you use most often. The
blower will come on to this speed whenever
the unit is raised.
Use the selector switch to turn the blower on or off
or to change the blower speed.
The raise/lower pad location may vary.
Raise/lower pad
When using
the downdraft
system…
CAUTION: Be careful when raising or
lowering the downdraft. Be sure pots,
pot handles and other objects are clear of the
downdraft and cannot be struck or tipped by
the downdraft being raised.
ATTENTION : Faites attention quand
vous soulevez ou abaissez le rabattant de
ventilation. Assurez-vous que des casseroles,
des manches de casseroles et d’autres objets ne
gênent pas le rabattant et ne puissent pas être
frappés ou renversés quand vous soulevez le
rabattant.
NOTE: There is a slight trim overhang at each
end of the vent.
• To avoid injury, be sure fingers are clear of
the downdraft cover when it is being lowered.
• Keep hands and fingers away from all
downdraft parts.
Be careful when raising or lowering the downdraft.
Cooking tips
The high air movement of this downdraft
system can increase the cooking times for some
foods. It may take longer to reach high cooking
temperatures if the downdraft is turned to high
right away. Adjust the fan speed for best
cooking results.
For best results when heating oil for deep
frying or when boiling water, use the front
surface units or wait until the water is boiling
or the oil is at frying temperatures before
turning on the downdraft.
The downdraft may not completely capture all
the steam from pans on the front burners.
Canning
When canning foods in a water-bath canner,
a gentle but steady boil must be maintained
continuously for the required time.
When canning foods in a pressure canner, the
pressure must be maintained continuously for
the required time.
Use of the blower at HI speed when canning
may reduce the temperature enough to stop
boiling. While canning, we recommend using
the downdraft at LO speed and using the front
surface unit.